Chili Roasted Cauliflower and Brown Rice Kimchi Bowls
Author -Yields: 4 servings
Ingredients
- 1 batch baked teriyaki tofu cubes (substitute 8-16 ounces of a store-bought tofu that is marinated and baked)
- 1 cup short-grain brown rice (180g)
- 1 medium head cauliflower, cut into bite-sized florets and pieces
- 2 tablespoons avocado oil
- 2 tablespoons gochujang or sriracha sauce
- 1 tablespoon maple syrup
- 2 cups lightly steamed snow peas or sugar snap peas
- 1 cup vegan kimchi (mild or spicy, according to your preference)
Instructions
- Preheat your oven to 400F. Line a baking sheet with parchment or foil.
- Bring a large pot of water to a boil. Add the rice and boil as you would pasta for 35-40 minutes, or until the rice is tender. Drain the rice well, return it to the pot, cover, and allow it to sit for 5 minutes before using.
- While the rice boils, toss the cauliflower florets with the oil, maple syrup, and gochujang or sriracha sauce. Place them on the prepared baking sheet. Roast for 30-35 minutes, or until crispy at the edges and tender throughout.
- To assemble the bowls, divide the rice, snow peas, tofu, and cauliflower among them. Top each with 1/4 cup of the kimchi and any other toppings you like. Mix and enjoy!